​Sweet and Sour Pickled Red Onions

Friday, August 14, 2015

Courtesy:  Marisa McClellan (adapted from Food In Jars)

2 cups apple cider vinegar
3/4 cup granulated sugar
2 Tablespoons pickling salt
3 pounds red onions, trimmed and thinly sliced
2 teaspoons mustard seed
1 teaspoon celery seed
1/2 teaspoon red pepper flakes

Prepare a boiling water bath and 3 regular-mouth pint jars. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

Combine the vinegar, 1 1/2 cups water, sugar, and salt in a pot over high heat and bring the brine to a boil.

Add sliced onions to brine and stir to combine. Reduce heat to medium and simmer briefly to soften onions.

Meanwhile, combine the remaining spices in a small bowl and stir to blend. Add the spic blend to the sterilized jars, distributing evenly.

Using tongs, evenly divide the onions between the 3 jars. Pour hot brine into each jar, leaving 1/2-inch headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.

Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

Let these pickles cure for at least 48 hours before eating.

Makes 3 1-pint jars

Go Back


almonds pork pudding polenta tostadas coeur a la creme reggiano slaw vinaigrette sweet potato butter cream cheese egg yellow onion pepper absinthe kluski Corn ramps caesar capers shallots steak tart turnips bosc Recipes prosciutto Swiss Chard flank Kale chimichurri fritter bok choy sesame knots mushrooms kalamata Greens kohlrabi hazelnuts pine nuts couscous Drinks wheat flour sandwiches bloody mary Cider beer currants apples pasta pickled frittata Rice wine vinegar chocolate brown sugar leeks Beans plums dill casserole nectarine cucumber potatoes gin pie chimmichurri strawberries crepes peppers tomato juice cilantro tuscan panzanella latkes bayeldi okra lettuce chili sandwich pesto zucchini chicken bell pepper dijon chives Squash imam sunchokes basil radish chili peppers peach sweet Chevre sour collins wrap pancake daisy gorgonzola egg noodles syrup paste arugula cantaloupe gazpacho Shitake Mushrooms green pepper scallions cornmeal carrot tops baguette curry swiss yogurt celebration carrots artichoke Soup Red Onion Tomatillos buttermilk beets cauliflower chilies shitake habanero Side jack jack cheese cockaigne dilly fennel bulb roasted anise watercress vanilla wafers berry bread pudding cream stuffing sherry radishes celery root Leek vegetable Bread vegetarian tomato rouille plum olives spiced winter squash turnip Vegan peas coconut milk Potato Poblano Chili onions Spinach snow peas pork chop shiitake spelt onion poblano conserve Dressing rhubarb scapes plum tomatoes beet greens walnuts anchovy autumn sour cream creme pecan walnut oil bean melon pumpkin pecans wasabi fritters celery hearts cake bacon Cranberry Beans jam blueberry gruyere verde shrunken heads Eggplant feta sausage spring honey meatballs fondue cranberry bulgar wheat garlic sauce mint bruschetta green beans chorizo compote almond milk Salsa tenderloin fraiche bulgar Butternut Farmers' Market lemon grass chiles blue cheese gouda tortillas kirsch carrot top Apple muffins hickory coeur eggs maple oats remoulade Salad tomato corn pie shelling Spread fennel seeds mushroom thai beef gratin pears chipotle fennel crisp tomatoe Jerusalem artichoke flank steak buckwheat celeriac strata strawberry pineapple bbq biscuits goat Cheese coriander baby bok choy barley carrot fronds chicken dinner salad cheese white beans parmigiano cointreau heavy whipping cream asparagus Tomatoes mustard greens maple syrup parmesan beet